I had half of a flank steak left from my foray into microwaved beef jerky, so I needed to use it up.  Luckily, just 15 pages later in the The Work, there was a recipe for Kalbi Flank Steak.  This is interesting because in Korean, Kalbi means “rib”, and the marinade is applied mostly to beef and pork ribs.  But hey, we’re Modernists, right? Let’s see what a different technique applied to the same product can create.

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